Stove Top Smoker Smoked Chicken Thighs
- Ready In:
- 35mins
- Ingredients:
- 4
- Serves:
-
3
ingredients
- 6 fryer chicken thighs (about 2 1/2 pounds-this amount will fit on the smoker rack at one time)
- kosher salt
- fresh ground pepper
- 2 tablespoons wood chips
directions
- The richer flavor of chicken thighs benefit from more flavorful woods like hickory, corn cob or mesquite. Use about 2 tablespoons of any of the above per batch.
- Trim off all the skin and cut away excess fat from the thighs before seasoning them. Or, leave the skin on and crisp the skin in a hot pan after smoking, about 3 minutes.
- Season each thigh with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Smoke over medium heat until an instant-read thermometer inserted into the thickest part of the thigh near the bone registers 170ºF, 25 to 30 minutes after closing the smoker lid. Check for doneness with the thermometer about 15 minutes into the cooking time.
- Serve right out of the smoker with salsa and your favorite coleslaw or use in another recipe.
- Note: Six chicken thighs will yield about 3 cups shredded cooked meat.
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RECIPE SUBMITTED BY
TxGriffLover
Fort Worth, TX
I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue
or our main rescue site at http://brusselsgriffonrescue.org
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